Blueberry Almond Coffee Cake

Ingredients

    Cake:

    22 fl oz (23/4 cups) water

    48 oz (10 cups) Krusteaz Professional® Blueberry Muffin Mix 734-0224

    2 tablespoons almond extract

    10 oz (1 cup) raspberry

    Topping:

    24 oz (5 cups) Krusteaz Professional® Blueberry Muffin Mix 734-0224

    8 oz (1 cup) butter, softened

    2 oz (1/2 cup) sliced almonds

    1 tablespoon almond extract

    Icing:

    9 oz (2 cups) powdered sugar

    4 fl oz (½ cup) water

 

Yield

32, 3x2-inch servings

Method

    Cake:

    1. Place water, 48 oz (10 cups) Krusteaz Professional Blueberry Muffin Mix and 2 tablespoons almond extract in mixer bowl.

    2. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle.

    3. Continue to mix on low speed 30 seconds.

    4. Scale batter into prepared 16 x 12 x 2-inch half sheet pan. (For best results, use cake frame.)

    5. Spoon raspberry preserves over batter. Swirl with tip of knife using large circular motions. Set aside.

    Topping:

    6. Place 24 oz (5 cups) Krusteaz Professional Blueberry Muffin Mix, butter, sliced almonds and 1 tablespoon almond extract in mixer bowl.

    7. Using a paddle, mix on low speed 30 seconds or until crumbly. Do not over mix.

    8. Sprinkle topping evenly over batter. Dock with dowel or end of spoon.

    9. For convection oven, bake at 300°F 40-45 minutes; for standard oven, bake at 350°F 50-55 minutes  or until toothpick inserted into center comes out clean.

    Icing:

    10. Whisk together powdered sugar and water until smooth.

    11. Drizzle icing over cooled coffee cake.

 

WHEAT